How much dough do you place in the 8"? Anyone know where they are made?
26585
I do 1 recipe of bread from Jim Lahey's "My bread" book. Flour the heck out of the basket, pour the dough in, let rise. then put it in preheated heavy pot with a cover. Actually you can get the recipe on line. You will produce a loaf comparable to any FINE bakery. I am guessing here, but, I'd guess it was made in Indonesia.Or of course, China. Best of luck !
26586
It makes about a 1 lb loaf. Depending on the types of flours used it will raise differently but as a rule of thumb I figure about the dough it takes to make a one pound loaf.These are made in China.
26587
The recipes I usually follow call for an average of 400 grams of flour, and I make one loaf at a time. So, the banneton is maybe about half full when I put the dough in for the final rise. I do not know where these bannetons are made, but judging from the name of the shipper, I would at least guess that they are made in China.
1160163
almost one and a half inches......perfect.....I served them at a luncheon with roasted vegetables, or a salad would be great. I even tried a cherry pie filling with criscross top pie dough....they looked great.......I love this product
1187971
I don't have 838 so I can't compare. I use the 839 to make Vietnamese " Banh Kep cuon" and I like it. The " Banh Kep" are as thin as I want and they are crispy. I think the Krumkake are thin or not sometimes depend on the dough.
579718
Not sure but I only ordered once and will not order again..... not really dry..... they were doughy.
546377
I'm sorry not to be able to answer. If you have any pans of this demention, you will know it is not much. They'd be considered an individual serving with something like meatloaf. In quick breads, maybe a couple or three servings. Sorry not to be of more help.
1022047
I don't know what weight the dough is. I use a recipe to suit the 9x4x4 pan as well, but I modify the quantities of the ingredients (multiply them by 145%) to get the amount I need. It seems to work out fine every time.
360285
I'm out of town but I do have a few left. I will measure when I get home. They are small.... one or two bites and not very deep. They Are very good and are already baked.
146688
I used to work in a pizza shop. This is what we used. They will accommodate smaller sizes. when we used them we would roll the dough out to a bit larger than the screen then tap the screen to get the dough to contract. By tap I mean we laid the dough on the screen picked it up off counter surface by a few inches and let it fall. Just ordered one for home use.
2231337
I'm not sure, but I think it's made in China. I will tell you that I use mine at least once a week, even more, and I load that thing to almost overflowing. It works wonderfully. I have had no problems at all with it, and I'm baking for my family of 7 (or more if there's company coming).
38890
I ordered the 8 inch and 12 inch TEKTON cutters at the same time. The 8 inch are not marked but the 12 inch say made in China.
1604174
Don't roll out the dough, just pinch off enough to fill each cavity and press down. I make an organic dough from trial and error....works great and the treat portions are perfect.
164087
Between 4" and 5" depends on width you start at and how thin you roll the dough.
1189849
I purchased the 8" only because the 6" wasn't available at what I felt was a reasonable cost. I just make the balls sized for a 6" tortilla and it works great. I was originally holding off to get the 6", but wanted to make for something coming up so went with 8" option and not disappointed I did. Not I can make either size. Hope this helps you.
903321
They're made in Chicago, IL. They are not a wax paper, but rather a parchment paper. They're a little pricy but a whole lot easier than cutting your own. I use 2 papers per patty. I weigh-out the portions then place a paper on the bottom of the press, put the meat on top, then top it with the second sheet. Flatten it slightly with your hand, then press it. I lay them out on a sheet pan: The layers separated with plastic wrap, then freeze them for 12+ hrs. Then put them in ZipLock bags, frozen. They'll last for several months.
1157285
No idea, I'm in Cabo San Lucas, no winterI be alive they are 8 plySo far they are still in great shape, they are very thick. I'm very happy with them.
1849299
No indication on measuring cups on where they are made. Bought for a friend who bakes a lot and she uses them daily! And loves all the sizes included especially the 3/4 cup which is hard to find now. Very we'll made and well marked .
2177139
The pizzelles are about 1/8" thick. If they are any thicker, you dough is too thick and not spreading over the iron.